To prepare the shrimp.—Remove the shells, leaving the
tail intact. Make a slit in the shrimp along their backs
and clean out any veins. Place the olive oil in a medium
in bowl and add the garlic, salt, and pepper. Add the shrimp
and toss to lightly coat. In a shallow bowl, combine the
bread crumbs and Parmesan. Place each shrimp in the bread
crumb mixture and turn them to lightly coat both sides.

Arrange the shrimp so they aren't touching each other in
an ungreased 9-by-13-inch casserole. Sprinkle them with
salt and pepper. Place the pan on the center rack of the
oven and bake for 5 to 9 minutes, until the shrimp are opaque
in the center.

Serve immediately with lemon wedges.

From:

The Working Stiff
by Bob Sloan
Chronicle Books
1998, Hardcover, US $15.95
144 pages
Line art throughout
ISBN 0-8118-1885-3
Reprinted by permission.